Recipe: Brown Sugar and Cinnamon Pop Tarts

Servings: Approx. 15 (depending on size)

• 1 cup whole wheat flour

• 1 ½ cups all-purpose unbleached flour

• 1 tsp salt (used 50% lower sodium)

• 6 tbsp. unsalted butter, chilled and cubed

• ¾ cup vegetable shortening, chilled

• ½ cup ice water

• ½ cup packed dark or light brown sugar

• 2 tsp. ground cinnamon

1. For the pastry: Mix flours and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry cutter, forks or fingers, cut the butter and shortening until mixed together. Add ice cold water 1 tbsp. at a time to the mixture; mix together until all ingredients come together, do not add to much water that the dough becomes sticky.

2. Roll the dough out on a floured surface. Divide the dough in half; wrap each half tightly in plastic wrap. Refrigerate for at least 2 hours or up to 5 days in the refrigerator.

3. To make the filling, mix the brown sugar, cinnamon and flour together in a small bowl. Set aside.

4. To assemble the pop tarts, remove 1 chilled dough from the refrigerator and allow it to sit at room temperature for 15 minutes. Place the dough onto a lightly floured work surface and roll out to about 1/8 inch thickness. Take a biscuit cutter, cookie cutter or small glass to make several circles of dough or can also cut the dough out into several small rectangles. Place the circle or rectangle dough onto a baking sheet lined with parchment paper. Place a heaping tablespoon of the brown sugar and cinnamon mixture in the middle of the dough on the baking sheet, making sure you leave space open around the edges. Place another dough sheet on top of the brown sugar and cinnamon mixture. Use your fingertips or a fork to firmly press around the edges to seal the pop tart on all sides. Poke holes in the tops of each filled pastry to allow the steam to escape.

5. Preheat oven to 350 degrees F. Bake for about 22-28 minutes or until they are golden brown, rotating the pan halfway through baking. Let the baked pop tarts cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely.

6. Store pop tarts in an airtight container for 3 days a room temperature or refrigerator for 6 days. Can store in freezer for up to 3 months.

Nutrition Information per pop tart - Calories 180, Fat 14g (Saturated Fat 5.5g, Mono-unsaturated 2g and Polyunsaturated 5g), Sodium 79mg, Carbohydrates 22g, Fiber 1g, Protein 2g